Wednesday, 14 February 2018

Red Pepper Hearts and Butter Beans

I made one of my favourite and standby Chili recipes in readiness for the upcoming working week, but for a change I substituted the Black Beans with Butter Bean; and of course with Valentines Day being around the corner, I thought I would adorn the naked butter beans with some Red Pepper hearts.

Truth is though, we don't do Valentines - we never really have.  I just like any excuse to bring out my heart shaped cookie cutters and play with them for either sweet or savoury dishes.

The recipe is adapted from my Black Bean Chili which I made last year.  And yes, it was also adorned with Red Pepper Hearts.

I have to say this white Butter Bean version was really, really delicious.  I should make more vegan - vegetarian Chili recipes with white beans.  By the way, I did soak dried butter beans and cook them from scratch for this dish.  You can of course use tinned, I do - but sometimes I find the white tinned beans a bit mushy.
This Butter Beans with Red Pepper Hearts will be good for at least three meals.  Two of which will as Enchiladas served with salad, soured cream and jalapenos for kick; and the other simply with plain white Basmati rice. 
I am sharing this with Shrav's Kitchen who is hosting MLLA My Legume Love Affair this month.  MLLA was started by The Well Seasoned Cook and now run by Lisa's Kitchen

Red Pepper Hearts and Butter Beans 
Serves 6-8 as an accompaniment
250g Butter Beans, soaked overnight

4 tablespoons vegetable oil
3 medium onions, finely sliced
4 cloves garlic, crushed
1 tablespoon ground cumin
2 teaspoon dried oregano
1 teaspoon ground coriander

1 teaspoon dried chilli flakes
4 Ramiro/Romano or red bell pepper, cored and diced
1 x 400g can of tomatoes, chopped

200ml vegetable stock
 Salt and pepper to taste

Fresh coriander
In a wide pan, cook beans in water until tender.  Drain and set aside.

In a saucepan, warm the oil on medium heat.  Add the onions and garlic and saute until the onions become soft.  Add the celery and chilli, then cover and cook for about 5 minutes.
Stir in the cumin, oregano, coriander, chilli flakes and season with salt and pepper to taste and cook for a few minutes for it to coat the oniony mixture.  

Then stir in the tomatoes, cook for 10 minutes until they have begun to disintegrate and break down.
Then stir in the red pepper, cover and cook until the peppers begin to soften.  
Stir occasionally to keep the spices from burning.  
Then add in the butter beans and water or stock cook for 20 minutes.
Taste and adjust the seasoning if necessary and stir in optional coriander

Adapted from this recipe

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